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Cannelloni with Salt Cod and Potatoes

di Academia Barilla

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Cannelloni with Salt Cod and Potatoes
1 hours


First course

Ingredients for 4 people

1 box cannelloni
1 small onion
¾ # salt cod (soaked)
1 potato
2 cloves garlic
1 cup milk
½ cup extra virgin olive oil
1 cup fresh (or frozen) shelled fava beans
5 ea tomatoes
¼ cup black Ligurian olives (taggiasche)
Thyme to taste
Parsley to taste
Salt and pepper to taste
For the Béchamel sauce:
3 tablespoons butter
4 tablespoon flour
3 cups milk
Nutmeg to taste
Salt to taste

Preparation 45 minutes preparation + 20 minutes cooking
1. Clean and thinly slice onion

2. Heat half the oil in a pot and sauté onion until golden

3. Add salt cod cut into pieces, a sprig of thyme, one peeled garlic clove and a pinch of chopped parsley

4. Cook for a couple of minutes, cover with milk and add peeled, diced potatoes

5. Season with salt and pepper

6. Cover and cook for about 15 minutes

7. Remove the pot from the heat, drain any excess milk, discard garlic and return to the heat for a couple of minutes

8. Blanch fava beans in hot water for 2-3 minutes (until the peel slides off easily), drain, cool under running water and peel

9. Heat remaining oil in a pan and sauté the remaining peeled garlic clove

10. Add peeled, seeded and diced tomatoes and the fava beans

11. Cook for about 5 minutes

12. If the sauce is too thick, add a few tablespoons of water and stir in black olives 30 seconds before removing from the heat

13. Prepare a Béchamel sauce: Melt butter in a saucepan, stir in sifted flour and cook over low heat for 1 minute, whisking constantly

14. Add milk in a stream and bring to a boil, stirring

15. Season with salt to taste and sprinkle with grated nutmeg

16. Cook for a few more minutes until the sauce thickens

17. With a spoon or a pastry bag, fill cannelloni with cod, then arrange them in an ovenproof baking dish over half the Béchamel sauce

18. Cover with the remaining béchamel sauce and tomato sauce, fava beans and olives

19. Cook in a preheated 425°F oven for at least 20 minutes